Used as a preservative in acidic foods such as carbonated drinks, fruit juices, and pickles to prevent the growth of bacteria, yeast, and fungi. Extends shelf life by inhibiting microbial activity. Commonly found in cosmetics and personal care products to maintain product stability. Also used in medicines and mouthwashes for its antimicrobial properties. Often combined with other preservatives for enhanced effectiveness. In biochemical research, it serves as a preservative in buffers and media due to its high purity (e.g., 98% by HPLC).